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Best Sweet and Sour Chicken in Chicago

Sweet and Sour Chicken

What the real thing tastes like

Real ingredients (via TheMealDB): 1 lb Chicken Thighs, 1 large Egg White, 1 tsp Kosher Salt, 2 tsp Cornstarch, 10 oz Pineapple Chunks, 1/4 cup Pineapple Juice, 1/4 cup White Vinegar, 1/4 cup Tomato Ketchup, 3 tablespoons Brown Sugar, 4 tsp Oil, 1 chopped Red Pepper, 1 chopped Yellow Pepper…

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Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator. Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar. Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible. Stir-fry the bell pepper and ginger: Reduce the heat to medium and

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